3. Let it rest
Cover the saucepan and let it rest for 10 minutes to allow the curd to finish forming. Place a large colander over a bowl and line it with a clean cheesecloth, a thin cloth, or gauze.
Carefully pour the mixture through the sieve.
The whey will drain off, leaving only the curd.
4. Salting and pressing
Add the teaspoon of salt to the curd and mix gently.
Next, gather the cheesecloth, form a small pouch and squeeze to extract as much liquid as possible.
5. Refrigeration and service
Once drained, transfer the curd to a container or mold.
Refrigerate for at least one hour before unmolding.
And there you have it! You have delicious homemade fresh cheese.
Note: You can enjoy it as is or enhance it with aromatic herbs, garlic, chives, etc.
For complete preparation instructions, go to the next page or click the Open button (>). Don't forget to SHARE with your friends on Facebook.
